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Menu Innovations

Lamb Weston: "Seeing Possibilities in Potatoes"

Lamb Weston, a ConAgra Foods brand, announced today the launch of its new global brand identity expressed by the tagline “seeing possibilities in potatoes.” The launch aligns Lamb Weston operations worldwide under a common brand vision, describing the way the frozen potato supplier brings value to its customers’ businesses.

Yard House Updates Signature Items In Menu Refresh

Yard House, the award-winning restaurant known for its creative cuisine and vast selection of draft beer, has added a pair of new items to its menu of American fare while updating several signature items with the use of new ingredients, textures, flavors, and presentations.

MENUS OF CHANGE: A Bowl in One

At Menus of Change, chefs, C-suite execs, nutritionists, and health policy experts alike preached a mission to imbue the foodservice industry with healthier menu options. But as compelling as these appeals were, most begged the simple question of how.

Red Robin Rolls Out Terminator-Inspired Offerings

Red Robin Gourmet Burgers Inc. announced an action-packed menu lineup inspired by the July 1 theatrical release of Paramount Pictures and Skydance Productions’ Terminator Genisys starring Arnold Schwarzenegger, Jason Clarke, Emilia Clarke, and Jai Courtney.

MOCU-MOCU Offers Japanese Comfort Food With Western Flair

Inspired by Japan’s traditional Kissaten coffee and tearooms, MOCU-MOCU is a casual neighborhood restaurant-café and shop focused on a modern, Manhattan interpretation of two kinds of traditional Japanese pancake-like snacks: Savory Okonomiyaki and sweet Obanyaki.

Michy's Given New Life As Cena

After a ten month closure and a complete renovation, Michy’s, the landmark restaurant from James Beard Award-winning Chef Michelle Bernstein and husband/partner David Martinez, reopened its doors as Cena by Michy in May 2015 with a completely new look, new menu concept, and new spirit.

Chaz Features Limited Supply of Locally Sourced Beef

Chef Charles d’Ablaing is now featuring premium-priced cuts of beef under an exclusive arrangement with rancher Tim Hatfield, owner and operator of High Summit Ranch. The cuts are from hormone- and antibiotic-free, naturally raised Angus beef and offered as an alternative to the wet-aged USDA Prime beef tenderloin and Kansas City strip steak featured on the Chaz regular menu.

Chef Akasha Richmond Debuts New Indian Concept

Chef and owner Akasha Richmond announces the debut of her second concept opening this June 2015 called Sāmbār. Inspired by her travels throughout India, as well as her affinity for the rich culture and traditions of the country, Sāmbār will showcase the diversity of Indian cuisine with an invigorating array of clean, bright flavors and choices — all inflected with familiar ingredients as interpreted through a California lens.

Johnny Rockets Introduces Route 66 Summer Flavors

Johnny Rockets restaurant chain introduces its summer offerings today with a variety of flavors that honor the iconic Route 66, which runs between Chicago, Illinois, and Santa Monica, California. The limited time menu items feature three new sandwiches from locations across Route 66: from Chicago, the Big Pastrami Pretzel Burger; from the Midwest, the Heartland Veggie Boca Burger; and from the West Coast, the California BLT Avocado Chicken Sandwich with fresh California Avocados.

Montauk Yacht Club Hires Former Top Chef Contestant

Montauk Yacht Club Resort & Marina recently announced the appointment of Ron Duprat as executive chef. Duprat, a former Top Chef contestant, will oversee staff and operations within all of the resort’s newly revamped culinary outlets.

Cava Mezze Chef Sweeps D.C. Lamb Jam

Chef Demitri Moshovitis of Cava Mezze swept the Washington D.C. Lamb Jam, securing first place across three categories: “Best in Show,” “Best Mediterranean,” and “People’s Choice.

New Pastry Chef Brings Gluten-Free Innovation To Sbraga

Chef Kevin Sbraga has found his culinary match in the kitchen with the arrival of executive pastry chef Monica Glass. With an impressive background that includes time at Le Bernardin, 10 Arts Bistro & Lounge in the Ritz Carlton Philadelphia, Gotham Bar and Grill, and Chef Ken Oringer’s Clio, Glass’s out of the box creativity melds perfectly with Sbraga’s “no boundaries” approach to cooking.

Intro Names New Chef-In-Residence

Intro welcomed its next chef-in-residence, Erik Anderson, on Thursday, May 14. Personally selected by Lettuce Entertain You Enterprises’ founder Rich Melman and chef/partner Matthew Kirkley, Anderson describes his cooking style as a “modern approach to French cooking with a deep respect for the classic technique.

Nick's Cove Adds Pastry Chef and Bar Manager

Recently named Best Restaurant by the North Bay Bohemian and Best West Marin Restaurant in the Pacific Sun Times, Nick’s Cove Restaurant, Oyster Bar & Cottages is adding to the team led by executive chef Austin Perkins with new pastry chef Jenna Katsaros and bar manager Danny Martin.